Total Time
Prep 45 mins
Cook 0 mins

This is a fantastic way to get your pasta fix without sticking to the norm. It's got sharp flavored ingredients that appeal very much to me. Of course, add/subtract/substitute where you see fit.

Ingredients Nutrition


  1. Stir together breadcrumbs and Romano cheese.
  2. Pound chicken breasts to 1/4" or so.
  3. Using large, deep-sided frying pan, heat olive oil. Don't allow to smoke as you'll need it for moisture in the sauce.
  4. Add thinly sliced garlic and begin to soften and flavor the oil.
  5. Rinse chicken with tap water, then dredge through breadcrumb/cheese mixture. Use fingers to mash mixture onto chicken so that every surface is breaded and all of mixture is used.
  6. Fry breasts 'til lightly browned (no more pink juices) and remove to a plate. Keep warm. Add additional oil as needed- it's good for you!
  7. To garlicky pan, add tomatoes- with juice- vinegar, olives, basil, and pepper flakes. Scrape free any bits from bottom of pan and bring to low simmer.
  8. Plate each chicken breast, scoop a mound of noodles onto the side and smother with some sauce.
  9. Sprinkle with more Romano cheese and serve immediately.
  10. Serve immediately.
Most Helpful

Wonderful recipe! Cut 2 whole breasts from a bird into strips & proceded as directed. Doubled sauce & added about a teaspoon of fennel seed. Got pulled away from stove so added a cup of chardonnay & let simmer after step 7. Added 1/2 cup fresh chopped Italian parsley a couple of minutes before plating. Served as suggested with rigatoni. Otstanding piquant gently tempered by the balsamic vinegar. I can't wait to make with garden fresh tomatoes & basil w/o interruption this summer. Thank you Alotizzi for a real keeper!

Buster's friend May 15, 2008